Creamy Chicken And Dumplings Recipe

Chicken and dumplings is a classic, comforting, all-American dish, even if it has yet to be elevated to the pantheon of comfort foods that merit their own restaurant chains and food trucks like mac and cheese and grilled cheese sandwiches. That's just as well, as this is a dish that tastes better when you make it in your very own kitchen. Recipe developer Hayley MacLean has crafted this creamy chicken and dumplings recipe that is loaded with tons of warmth and goodness. "I love how creamy and cozy this recipe is," MacLean raves about this recipe. "It is so comforting — everything you could want for these cooler Fall evenings!"

While this recipe may seem somewhat complicated at first glance, especially since everything is made from scratch, there's actually very little work involved. The soup goes together pretty quickly, while the dumplings are made from a very simple stirred dough and then just dropped into the pot to cook in the soup. If your mouth is already watering, then let's waste no more time and get right into this indulgent recipe.

There are essentially two main parts to this dish: the creamy chicken soup and the dumplings themselves. To make the chicken soup, you'll need a few carrots, an onion, some garlic, chicken broth, cooked and shredded chicken, olive oil, fresh thyme, and a few bay leaves. The dumplings call for flour, baking powder, milk, and butter, while the dish is finished off with heavy cream.

"To lighten this dish up, you could use half-and-half to replace the heavy cream, or even coconut cream would be a great substitute," MacLean suggests of a possible ingredient swap. She also notes that "adding or substituting corn and green beans to the veggie mixture boosts the flavor and gives great texture." And if you like it spicy? "You can also add some heat by throwing in some crushed red pepper flakes and a pinch of cayenne pepper," she suggests.

Place a heavy pot or a Dutch oven over medium-high heat on the stovetop, then add the oil and cook until it appears to shimmer. Add the veggies to the pot and cook them for about five minutes, then toss the garlic into the pot and cook for one more minute before stirring in two tablespoons of flour. Cook the flour for a minute or two. Now, add the chicken broth to the pot. Once the broth begins to boil, stir in the chicken, thyme, and bay leaves along with a teaspoon of salt and ½ teaspoon of pepper. Lower the heat until the soup is just simmering, then let it cook while you prepare the dumplings.

Take the rest of the flour and put it into a large bowl along with the baking powder, a teaspoon of salt, and ½ teaspoon of pepper. Whisk these dry ingredients together, then make a well in the center and add the milk and the melted butter. Stir the ingredients together until they form a ball of dough, like the one in the picture. "If the mixture is too dry, add a little more milk," MacLean advises. "If the mixture is too wet, add a little more flour."

Using a tablespoon to measure, scoop up a dumpling's worth of dough at a time and drop it into the soup. Once all the dumplings are in the pot, scatter them over the surface, then gently press them down with a spoon so they're entirely soaked in broth on all sides. Cover the pot and simmer the soup for 18 to 20 minutes, then check to make sure that the dumplings are no longer doughy inside. Turn off the stove burner, then stir the heavy cream into the chicken and dumplings — this is where the "creamy" part of the dish comes into play! Season the dish with salt and pepper to taste. Let the soup cool slightly, then serve it garnished with chopped parsley.

"This dish is a great meal in itself, but would go great with a fresh green salad or some steamed vegetables — something light that will balance out the richness of this dish," MacLean explains. She also advises that it should last for up to six days in the fridge if stored in an airtight container. Simply reheat your chicken and dumplings in the microwave and enjoy this dish throughout the entire week!